These Baked Rice Paper Spring Rolls are a great, lighter version of the usual deep-fried version. Feel free to substitute ingredients as you like, omitting the chicken if you want something vegetarian, or try adding in some tofu or vermicelli noodles. If you’re in a real time pinch, a bag of prepacked coleslaw mix from the supermarket works.
Serves: About 12 – 15 rolls
Time: 40 minutes
- 1 boneless, skinless chicken breast, cooked and shredded
- 2 cups cabbage, shredded
- 1 cup bean sprouts
- 1/2 cup carrot, thinly julienned
- 1 garlic clove, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon hoisin sauce
- 1 tablespoon fish sauce
- 1/2 teaspoon Chinese Five Spice
Spicy Dipping Sauce
- 1 ½ – 2 tablespoons rice wine vinegar
- 1/2 tablespoon sugar
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chilli-garlic sauce
Preheat the oven to 220°C.
Line a baking tray with baking paper and spray with cooking spray.
Prepare your ingredients.
Combine the cabbage, sprouts, carrots, garlic and ginger in a bowl, and set aside.
Heat a frying pan over medium heat with a little oil and cook cabbage mixture for about 2 minutes. Add hoisin, fish sauce and Chinese Five Spice. Stir well to combine.
Remove from heat and stir through the chicken.
Prepare a work surface with a clean dish towel to roll your spring rolls.
Follow the instructions on the rice paper, usually soaking for about 10 or so seconds. You may need a few attempts before you get it right.
Remove from water and add about two tablespoons of the filling into the middle. Wrap them up, folding the edges in and place seam-side down onto the prepared baking tray. Repeat until you’ve used all of the filling.
LIGHTLY spray the rolls with cooking spray.
Bake in a preheated oven for 20–25 minutes, flipping half-way through.
While rolls are in the oven, make your dipping sauce. Simply mix all ingredients together in a small bowl to serve.